The best thing about a Hoosier winter is its flavors and all the comfort food that comes with it. And with the holidays just ahead, a few magic tricks in the kitchen won’t hurt – tricks that will help make your holidays glorious and delicious!
Thanksgiving Day, Christmas, New Year’s – it is time to plan the menus.
And there are a lot of different options. Be it simple steak with mashed potatoes, green beans and a great dollop of gravy (yum!), a 24-hour turkey or deli honey ham with cloves. Don’t forget about fancy stuffing with bread, apples, squash and sweet potatoes to decorate your table and fill everyone up. And when it comes to salads, Brussels sprout salad will become a real discovery! Prepare it beforehand and serve at the last minute.
Cheesecake is a must-have this year, hands down. Try making nice little bites for everyone or even fancier, serve in small jars. If you don’t have time to cook, buy it in the store. For example, order one from The Cheesecake Factory. They are partnering with doordash.com, so you just need to check to see if they deliver to your neighborhood. But I still suggest making one at home because there is nothing better than a homemade cheesecake! Happy holidays and bon appétit!
P.S. Follow me on Instagram: @HelenaRecipes
By Helena, Conributing Writer
Brussels Sprout Salad
- 1 cup Brussels sprouts
- 3 oz. bacon
- 3 tbl. almond petals
- 3 tbl. dried cranberries
- 1 tbl. wine vinegar
- 2 tbl. olive oil
- 1/4 tsp. paprika
- 1/2 tbl. basil
- 1 oz. fresh thyme sprigs
- Ground pepper
- Salt to taste
- Wash, peel and cut Brussels sprout into halves.
- Add salt, paprika, basil, olive oil and ground pepper. Mix well. Add bacon pieces and mix all ingredients together.
- Place the cranberries into a small cup and fill with boiling water to make them tender.
- Heat the oven to 375° and transfer Brussels sprouts onto tray. Bake for 15 minutes.
- Cool the Brussels sprout a little, add cranberries and almond petals, and drizzle wine vinegar over the salad.
- Decorate with thyme sprigs.
For the crust:
- 5.3 oz. butter biscuits
- 1/3 can condensed milk
For the cream cheese:
- 2 cups ricotta cheese
- 1 cup vanilla yogurt
- 2 tsp vanilla sugar
- 2 tbl. raw honey
- 1.5 tbl. gelatin powder
- 2 kiwis, peeled and chopped
- Chop the biscuits and add condensed milk. Mix well. Fill small jars with the mixture and press down firmly.
Make the cream cheese:
- Blend the cheese and yogurt together. Add the vanilla sugar and honey, and blend again until fluffy.
- Place the gelatin powder in a cup and add ¼ cup of cold water. Wait for 10 minutes until gelatin thickens.Transfer the gelatin into the saucepan over stove and heat it a little, but do not boil. Transfer warm gelatin to the cream cheese and mix it nicely.
- Fill in right to the top of the crust and allow to chill for at least 3-4 hours. Decorate with peeled and chopped kiwi fruit.
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